Chicken Taco Pockets
|Avocado||1 Small, peeled, thinly sliced|
|Lemon juice||1 1⁄2 Teaspoon|
|Pita breads||8 (Each Of About 3 1/2-Inch Diameter)|
|Chopped cooked chicken/Chopped cooked turkey||2 Cup (32 tbs)|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Onion||1 Small, sliced and separated into rings|
|Vegetable oil||1 Tablespoon|
|Shredded monterey jack cheese||8 Ounce (2 Cup)|
|Shredded lettuce||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Taco sauce||1⁄2 Cup (8 tbs)|
1. Sprinkle avocado with lemon juice and 1/4 teaspoon salt. Split each pita bread halfway around edge with knife; separate to form pocket.
2. Mix chicken, chilies, onion, oil and 1/2 teaspoon salt in 1 1/2-quart casserole. Cover and microwave on high 4 to 5 minutes, stirring after 2 minutes, until chicken is hot.
3. Spoon about 1/4 cup of the chicken mixture into each pita bread. Top with cheese, lettuce and avocado. Serve with sour cream and taco sauce.